 INGREDIENTS
1 onion, diced 1 Tbsp cumin 2 Tbsp butter 2 cans diced potatoes (drained) 4 c. chicken stock 1 can corn (drained) 1 cup shredded Italian cheese mix 1 cup milk 1 tsp. flour 2 cups of shredded chicken or turkey (optional) DIRECTIONS In a large stockpot, saute onion in butter over medium heat until onion turns translucent, about 3-4 minutes. Add cumin and cook, stirring, for another 1-2 minutes, until cumin is fragrant. Add chicken/turkey (if adding), potatoes, corn, and stock, bring to a boil. In the meantime, mix milk with flour until mixture is smooth, then add to the soup, stirring constantly. Remove from the heat and stir in the shredded cheese, stirring until melted. Ladle into bowls and Enjoy!
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I make this recipe a couple times a month and portion it into thirds. One third goes into the fridge to add to meals and salads. Two thirds get bagged separately and placed in the freezer for times when I need a quick snack or addition to meals and salads.
If you like quinoa recipes, check out:
  INGREDIENTS
2 pounds dried northern beans / navy beans / or black eyed peas 3-4 pounds - ham hocks or meaty ham bone 1/2 onion diced 1 bay leaf 8 cups water (not stock) INSTRUCTIONS 1. Place all of the ingredients in the Instant Pot. Lock the lid in place and set the valve to sealing. 2. Cook on high pressure for 45 minutes. 3. Allow a natural release of pressure for 15 minutes, then release the remaining pressure and open the lid. 4. If using bone-in ham - remove bone, shred ham, place back in beans. Stir and enjoy. |
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